Roasted Butternut Squash Soup With Sausage And Sage

Roasted Butternut Soup is a perfect meal for this time of year! Oh, yum! It’s full of warm, filling flavors! Today let’s make this scrumptious soup and I’ll show you an easy way to cut and roast those funny shaped butternut squash!

Hey Friend, I’ve made this soup for years and recently I tweaked it a bit and WOW, it is amazing!!! I am just so excited for you to try this new and improved version too!

I’m such a soup lover! But the soups I make must be scrumptious, delicious and so worth eating! And this one is!!!!

The inspiration for my Roasted Butternut Squash soup comes from a zero-point version HERE.

The WW recipe is pretty good, but with just a little bit of effort and a couple more ingredients this soup is spectacular! Yes, it will have more points, but so worth it!

BOWL OF BUTTERNUT SOUP

To add more flavor, I roasted the butternut squash in 1 Tbs of olive oil. This is an extra step, but it makes such a difference!!!!! And I used chicken broth instead of vegetable broth. Gotta love a little chicken flavor!

CUTTING AND ROASTING BUTTERNUT SQUASH

First, just how do you cut a butternut squash? This veggie seems like it would be hard to get into.

However, it’s really not hard at all. It just takes a little know-how.

Before you cut into a butternut squash make sure to wash it and dry it.

Put the squash on its side and cut it into 2-3 inch slices

CUTTING SQUASH

Just look at that gorgeous color! A sign that it is packed with good-for-us nutrients!

Next turn the rounds flat on your work surface with the flesh up.

SQUASH ROUNDS

And then cut the rounds in half.

SQUASH INSIDES

Turn the rounds on its side again. Using a spoon, scoop out the “guts” of each round.

Discard the seeds and stringy fibrous strands.

CUTTING BUTTERNUT SQUASH

Using a sharp knife, turn the half-moon squash on its side and cut off the skin in slices as shown below. Discard skin.

KNIFE SKILLS
SLICES

Cube the flesh of the butternut squash and put it into a bowl. Add 1 TBS olive oil and salt and pepper. Mix to coat.

I used another butternut squash to make a second batch of soup and the color of the second one was so orange.

BOWL OF CUBED BUTTERNUT SQUASH

Dump the butternut squash on a parchment line baking sheet and bake until soft and with browning edges! YUM!

PAN WITH ROASTED FOOD

Cutting up the butternut squash is not hard at all! And the flavor is A-MAZING!

The roasted butternut squash is wonderful to eat! I just add a bit of salt and a good grind of pepper and maybe a little butter. So so delicious!

DIRECTIONS

Let’ make this scrumptious soup

5 from 5 votes

SCRUMPTIOUS ROASTED BUTTERNUT SQUASH SOUP

A rich and delicious butternut squash soup.
Print Recipe

Ingredients

  • 1 medium or large butternut squash, peeled and chopped into 1 inch cubes
  • 1 TBS olive oil
  • 1/2 tsp tsp salt
  • 1/2 tsp pepper
  • 8 oz Bob Evan's sage sausage or other breakfast sausage
  • 1 tsp olive oil
  • 1 large onion, peeled and chopped
  • 1 medium apple, peeled and chopped
  • 4 cups chicken stock
  • 1/2 cup milk

Instructions

  • Preheat oven to 425 degrees.
  • Cut, peel and, cube butternut squash as shown on StoneGable
  • Add cubed butternut squash to a large bowl and add 1 TBS olive oil and salt and pepper.
  • Turn contents onto a lined parchment baking sheet in a single layer.
  • Roast for 40 minutes.
  • Meanwhile, cook the sausage in a dutch oven, breaking it up. When the sausage is cooked through remove to a plate.
  • Add 1 tsp olive oil to the dutch oven and add the onions. Cook on medium-low heat until the onions are translucent, about 4 minutes.
  • Add the apple, sausage, and chicken stock to the dutch oven and turn heat to high until it boils. Reduce to simmer. Simmer for 10 minutes.
  • Turn off the heat.
  • Add the milk and stir in.
  • When the butternut squash is roasted add to the dutch oven.
  • Using an emulsifier blending stick, blender, or food processor blend the soup in batches until smooth.
  • Dish out and drizzle with a bit of milk, half and half, sour cream, or creme fraise. Serve hot.
Course: Soup
Servings: 6 people

 You will love this soup! And this soup gets better after a day or two in the frig!

BOWL OF SOUP ON A BLUE AND WHITE DISH TOWEL

60 Comments

    1. This soup just screams Fall!
      Can’t wait to try it. Perhaps it will fill my individual pumpkin soup bowls I use each Thanksgiving.

  1. Just printed this recipe. Can’t wait to try it! Our markets offer the butternut squash already cut into those chunks…done!!

    1. Im making another batch now. Roasting my butternut squash and onions. Smells delicious. Here’s another hint. Take one Italian Sausage out of the casing and cook it up before you put the broth in your pot. Makes an extra yummy soup!

  2. This looks great. I’m trying to follow the Paleo diet and this fits perfectly, except for the milk. I’d just swap it for coconut milk, and I bet it will turn out just as well!

  3. Perfect for me to try this weekend, it’s still a bit hot here in Orlando but starting to feel more like fall!

  4. I have a similar recipe, but just halve the squash and brush with a little oil. Roast for 15 minutes, then add the onion to the roasting pan. When done, let it cool a bit then just scoop out the squash. No need to peel or cut it up into cubes. I haven’t tried nutmeg before, it sounds good. I like toasted pumpkin seeds as a garnish. You can also use some curry seasoning and top with coconut and cilantro for a different taste. The immersion blender works like a charm with this, so much easier than a blender.

  5. Sorry, meant to say “add onion to the roasting pan and continue roasting both squash and onion for another 25 minutes.

  6. I never thought about roasting the squash first! I’ll bet that adds much more flavor to the soup! Thanks, Yvonne!

  7. Thanks so much Yvonne…We had this tonight before the trick-or-treaters arrived. It was perfect for a cool autumn evening.

  8. Yvonne, just made a pot and it turned out so yummy!! Thanks for the great recipe. I agree that roasting the squash made a huge difference. Love!!

  9. Yvonne, I didn’t have a butternut squash to use, so I substituted with a pumpkin and added some hot pepper (love pepper) WOW! This was Devine! The family loved it and everyone had seconds, some thirds. I sure was a happy girl?? my Thanksgiving appetizer was decided and perfected. Thank you!

  10. Want to try this, following the next grocery trip. I’ve tried several of your recipes and all have been good.

  11. ~ Yvonne ~

    I’m making this tomorrow and I just bought some fresh sausage, oh boy, can’t wait!

    Tonight we’re having your shepherds pie, full warm bellies for the weekend!

    Thank u as always ?

  12. This is a great basic recipe. Made this tonight, but used coconut milk and added some red curry paste for a little heat.
    SOOO Good!

  13. Hi just wanted to send you one more tip when cutting your squash I put holes in mine and microwave it for 2 to 3 minutes and the cut it. So much easier, can’t wait to try your recipe. Cheers

  14. Sounds wonderful…2 questions: any idea of approximately how many cups of squash this would be? Precut come in different size packages.

    also, you blend the sausage?

  15. This sounds delicious; I will be making it soon! A bevy of butternut squash from the orchard around the corner intermingle with pumpkins on my front porch, serving as fall decor while they wait their turn to be eaten!
    They are accompanied by a beautiful fall wreath I made following Yvonne’s second burlap wreath tutorial! It was easy to do and turned out great! It’s decorated for fall now, but will be such fun to change up as the seasons change. I’m so happy with it! Thanks for a great tutorial, Yvonne!
    With butternuts, I like to first peel the skin off the squash, which is easy to do with a potato peeler. Then cut it up. It’s easier and you don’t lose as much squash meat. Try toasting the seeds like pumpkin seeds! They are a little more delicate, and we like them much better!

  16. We love butternut squash. I have managed to convince my husband that no one can cut up a butternut like him! I usually oven roast it, or if I want a puree I steam it. However, the other day I saw frozen puree and I picked up a bag just to try it. I think I may use this as a base for a creamy pasta sauce to be used with rigatoni. I do have a bunch of butternut in my pantry – it keeps well.

  17. I have learned to love this soup, in fact I think it’s my favorite! But you missed (IMO) the secret ingredient. Curry powder! It just adds so much deliciousness! My sister shared this recipe with me.

  18. Hey Yvonne,
    I’ve been thinking a lot about this lately so thought I would tell you. I’ve been in and out of different blogs for years, just because they’re fun and I like learning about things. But yours is the only blog that I never stop reading, never skip, because they’re all so good. The decorating advice, the recipes, the spiritual wisdom, I love it all. This recipes sounds fabulous and I can’t wait to try it! Thanks so much for all you do. If we never meet here on earth, I hope to meet you someday in heaven.
    Hugs,
    Rebecca

    1. Rebecca, Oh, thank you so so much! I’m am deeply touched. YOU are the reason I work so hard and love what I do! I blog for all the kindred spirits out there who love home and family. And I do it to spread the word of the LORD! Just think of all the time we will have in heaven to get to know each other!

  19. Any estimate of how many cups of cubed squash this would be? Precut comes in different size packages.

    Also, you blend the soup including sausage? so sausage is effectively blended into the soup as end result?

  20. I love, love, love, your blog! I never fail to come away from it without some new thing to try, or some new idea to ponder.. This soup sounds delicious and I can’t wait for my order of groceries to come Monday.to make it.. I am older and compromised so i I don’t go out to grocery ,but the anticipation will make it all the more bettrr!!

  21. 5 stars
    I made this soup from your recipe and it was so easy and so so delicious! I have not tried it with the sausage yet.

  22. Enjoyed your article for roasted butternut squash soup.. I use similar ingredients but I always bake my squash whole on a foil lined cookie sheet. Wash the squash, leave whole, poke a few knife slits and bake at 350 for about an hour until very brown and starting to cave a bit. Slice long ways and let cool slightly before seeding with a sharp spoon.. Scoop out the slightly caramelized squash and add as usual. I also wrap a small baking potatoe in foil and bake along with the squash. I scoop it out as well and add to soup for a thickener. We always add a bit of smokey Chipotle paprika as a seasoning in the fall. .Baking the squash whole is so much easier than peeling and chopping it raw, takes a fraction of the time, and smells wonderful while baking.

  23. The addition of the sausage sounds wonderful. My husband will be soooo happy! I peel my butternut squash with a potato peeler. It works great.

  24. 5 stars
    Just made this today, and the flavor is delicious! I cooked it exactly like your recipe. The sage sausage makes it. Thank you!

    1. You are so welcome. I’m thrilled you enjoyed this recipe. It’s one of our favorites. I’m making another wonderful soup this week and will share it soon.

  25. 5 stars
    Great recipe- I made it yesterday and will enjoy again throughout the week. I didn’t have sausage so left it out and still this soup has great flavor. It’s roasting the squash that brings out the flavor. Creamy even if you leave out the dairy. Fabulous with a grilled cheese!

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